Roasted Red Pepper Cheesecake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a savory cheesecake that we made in school. It is a good dip for store-bought nachos & home-fried tortillas alike. Ingredients:
crust |
1/3 cup japanese breadcrumbs (panko) |
1/4 cup parmesan, grated |
1 onion, diced |
1/4 cup butter |
1 oz garlic, minced |
filling |
2 lbs cream cheese, softened |
1/4 cup bread flour |
5 eggs |
3 egg yolks |
3 oz heavy cream |
12 oz cheddar cheese, grated |
1 lb roasted red peppers, diced |
Directions:
1. To make the crust:
2. Mix Panko & Parmesan cheese together & set aside.
3. Melt about 1 Tablespoon of butter on a frying pan & sauté garlic on it.
4. Add in onions & cook until translucent & wilted. Take out from fire.
5. Line a 6-inch round baking pan with parchment paper.
6. Pour Panko mixture on lined pan & press using your fingers.
7. Parbake on a preheated 325 degrees F oven for about 10 minutes or until slightly brown in color. Set aside while you make the filling.
8. To make the filling:
9. Slightly beat eggs using a spatula.
10. Mix in heavy cream & bread flour. Set aside.
11. Meanwhile, beat softened cream cheese using a mixer on slow speed. Constantly stop mixer & scrape bowl making sure that cream cheese is well beaten.
12. Add egg-cream mixture gradually to cream cheese.
13. Stop mixer & scrape bowl.
14. Continue beating a little bit more.
15. Mix in spices using a spatula. (Any spice of your choice like roasted pepper, grated cheddar cheese, ground cayenne pepper, ground cumin, etc.
16. Pour batter to prepared 6-inch round pan & place pan in a bain marie set-up & bake in a preheated 325 degrees F oven until top is slightly browned.
17. To serve, garnish on top with a mixture of diced avocado & tomato that is drizzled with a little lemon juice. Put some shredded cilantro leaves on avocado-tomato mixture.
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